Seared Steak and Potato Salad with Peas and Radishes

Grill, who? You're just 4 to 6 minutes away from a perfectly seared, stove top steak. The potato salad, with mint, radishes, and peas, makes the ultimate accompaniment.

WD Test Kitchen Tip: Always let steak rest 5 minutes before slicing, so that when you cut into it, the meat loses less juice and tastes more tender and juicy.

Total Time: 0:20

Prep: 0:20

Level:
Easy

Yield:
4 servings

Ingredients

1 1/2 lb. small new yellow potatoes (about 16)

Kosher salt and pepper

2 tbsp. plus 2 tsp. olive oil

1 1/2 lb. sirloin steak (1 to 1 1/2" thick), cut into 4 pieces

2 tbsp. red wine vinegar

1 tbsp. whole-grain mustard

6 small radishes, thinly sliced

2 scallions, thinly sliced

1/2 c. frozen peas, thawed

1/4 c. fresh mint, torn or roughly chopped

Directions

Place the potatoes in a large pot. Add enough cold
water to cover and bring to a boil. Add 1 teaspoon salt, reduce
heat and simmer until tender, 15 to 18 minutes. Drain
and run under cold water to cool, then thickly slice.

While the potatoes are cooking, heat 2 teaspoon oil in
a large cast-iron skillet over medium-high heat. Season
the steak with 1/2 teaspoon each salt and pepper and cook
to desired doneness, 4 to 6 minutes per side for medium-rare. Transfer to plates.

In a large bowl, whisk together the vinegar, mustard,
remaining 2 tablespoon oil, and 1/4 teaspoon each salt and pepper.
Add the potatoes and toss to coat. Toss with the
radishes, scallions, peas, and mint. Serve with the steak.